COMPOSITIONAL ASPECT OF QUALITY WINES PRODUCED IN SILVANIEI VINE GROWING CENTER OF ȘIMLEUL SILVANIEI, HARVEST OF 2013-15 84 Journal homepage: www.fia.usv.ro/fiajournal Journal of Faculty of Food Engineering, Ştefan cel Mare University of Suceava, Romania Volume XV, Issue 1- 2016, pag. 84 - 94 COMPOSITIONAL QUALITY ASSESSMENT OF WINES PRODUCED IN SILVANIEI VINE GROWING CENTER OF ȘIMLEUL SILVANIEI, 2013- 2015 HARVEST * Florin-Dumitru BORA 1 , Alina DONICI 1, Oana-Mihaela RIPANU 1 1Research Station for Viticulture and Enology, G-ral Eremia Grigorescu, Târgu Bujor, Galați, România, boraflorindumitru@gmail.com, *Corresponding author Received February 28th 2016, accepted March 29th 2016 Abstract: Wine is a food product produced exclusively by partial/total alcoholic fermentation of fresh grapes. From a chemical point of view, wine is a complex mixture consisting of water, sugar, ethanol, amino acids, polyphenolic compounds, anthocyanins, organic/inorganic materials. Viticulture depends on meterorological conditions. The wine industry from Romania is particularly involved in the controversial effects generated by climate change. Although the overall effects of climate change on Romanian viticulture are uncertain, it is known that grapevine yields diminish with the occurrence of abiotic stress, such as freezing temperatures, increasing soil salinity and drought because of the varying effects on grape quality. The purpose of this work is to present data relating to the composition characteristics of some quality wines from the Șimleul Silvaniei in the new climate conditions over the last few years. The biological material consisted of the varieties: Fetească regală (F.r.), Fetească albă (F.r.), Italian Riesling (R.i.) and Furmint (F.m.). The weight values obtained for 100 grains (182.06±5.98 g F.a. 2014), sugar (202.28±2.98 g/L F.a 2013), titratable acidity (9.39±0.03 g/L C4H4O6 F.m 2014), acidity (4.70±0.09 g/L H2SO4 F.m. 2014), pH (3.92±0.24 R.i. 2014) in grapes and reducing sugars (2.63±0.17 g/L F.a. 2015), total dry extract (27.73±1.29 g/L R.i. 2013), non- reducing extract (26.62±0.46 g/L R.i. 2013), total acidity (7.65±0.11 g/L C4H4O6 F.r. 2013), volatile acidity (0.57±0.04 g/L CH3COOH) of wine, are specific to the four varieties analyzed. The correlation analysis revealed a number of strong correlations between the qualitative characteristics of wine and composition of grapes. Keywords: grapes, wine, Vitis vinifera. 1. Introduction Wine is food product produced exclusively by partial/total alcoholic fermentation of fresh grapes, whether or not pressed or by must fermentation (O.I.V). From a chemical point of view, wine is a complex mixture consisting of sugar, water, ethanol, amino acids, polyphenolic compounds, anthocyanins, organic/inorganic materials [1, 2, 3, 4]. Today, the vines are grown throughout the world; Europe has the highest percentage (51%) of the global planted with vines, followed by America and Asia [5]. In Romania the vineyard area has decreased since the 1990s and it currently ranks fifth in Europe after Italy, Spain, France, Portugal, and in 2013 Romania has an area of 229 000 hectares of vineyards [6, 7]. Europe encompasses the largest vineyard area in the world (OIV, 2012). Large scale analyses have demonstrated that climate change effects in Europa are spatially variable: water deficits and severe dry conditions are expected to decrease wine quality and increase annual fluctuations in yields in the Romanian zone. Conversely, in Northern Europe and Central, warming conditions are forecast for the future, and http://www.fia.usv.ro/fiajournal Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava Volume XV, Issue 1 – 2016 Florin-Dumitru BORA, Alina DONICI, Oana-Mihaela RIPANU, Compositional quality assessment of wines produced in Silvaniei vine growing center of Șimleul Silvaniei, 2013- 2015 harvest, Food and Environment Safety, Volume XV, Issue 1 – 2016, pag. 84 - 94 85 this should improve wine quality [8]. Wine industry from Romania is particularly involved in the controversial effects generated by climate change. Although the overall effects of climate change on Romanian viticulture are uncertain, it is known that grapevine yields diminish with the occurrence of abiotic stress, such as freezing temperatures, increasing soil salinity and drought becase of the varying effects on grape quality. Aridity would likely affect viticulture from Romania, especially during the crop-growing season [9]. The spatial variability of climate change effects in the wine industry is recognizable also to the local scale. This implies the adoption of a finer scale of the resolution in simulations of future climate conditions. The micro-climatic and meso-climatic characteristics of a given winemaking zone are considered key factors of the wine production performance [10]. Moreover, soil structure and chemistry, as well as vineyard management practice, are factors varies also at a local scale and there is evidence that they influence very significantly wine performance [11]. Soil is one of the most important factors for vine [12] it supports the root system, which absorbs water, accumulates carbohydrates and other nutrients, being crucial for grapevine growth, physiology and yield attributes [13]. Soil water retention properties are also important, as they can affect grapevine quality [14]. Past, current and future changes in global climatic conditions are condensed in the Fourth Assessment Report of the Intergovernmental Panel on Climate Change, IPCC [15]. According to the IPCC report, the global mean temperature has increased by 0.740C±0.180C from 1906 to 2005 in non-linear way: the warming rate over the last 100 years is 0.070C±0.020C per decade, over the last 50 years 0.130C±0.030C and over the last 25 years near surface temperature increased by 0.180C±0.050C per decade. From the 1996 years, all years from 1995 to 2006 rank among the 11 warmest years on record since 1850. The number of cold nights (lowest 10%, based on 1961-1960) has decreased in the period of 1951 to 2003, whereas the number of warm night (highest 10%) has increased [16]. These changes affect agriculture in general and viticulture in particular. Amongst others the vegetative period lengthens when temperatures, especially spring temperatures are increasing in last several years. Clear changes in the dates of phonological vine stages are observable in many coutries form Europe [17]. In Alsace region, budburst and flowering events occurred about two weeks earlier in 2003 compared with 1965. The period between flowering and change of colour of berries shrunk by 8 days and change colour of the berries occurred almost 23 days early [18]. Viticulture depends on meteorological conditions. Evidence of this phenomen on is provided by extensive and worldwide empirical literature. Adopting different scale of analysis and new methods, researchers have demonstrated that climate affects vineyard yields [19, 20] wine quality [21, 22, 23, 24]. Some studies have considered effects on winegrower’s profitability in terms of net revenue of profit [25, 26, 27]. Other studies have shown that ecoclimate conditions change impacts on grapevines are highly heterogeneous across varieties [28]. In Romania the effect of ecoclimatic conditions on the vine culture was studied by [29, 30, 31, 32, 33, 34]. The purpose of this work is: i) present data relating to the composition characteristics of some quality white wines that may be obtained from the vine varieties grown frequently in the Șimleul Silvaniei center for the Silvania vineyard in the new climate conditions from the last few years as a result of global warming, that Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava Volume XV, Issue 1 – 2016 Florin-Dumitru BORA, Alina DONICI, Oana-Mihaela RIPANU, Compositional quality assessment of wines produced in Silvaniei vine growing center of Șimleul Silvaniei, 2013- 2015 harvest, Food and Environment Safety, Volume XV, Issue 1 – 2016, pag. 84 - 94 86 increasing the amount of useful temperatures both during the growing season and the maturation of the grapes and ii) to also present the climatic conditions (temperature, insolation, raifall) and theier interaction, expressed by some viticultural indices and coefficients form Șimleul Silvaniei. 2. Matherials and methods Four vine varieties for high quality white wines were used in the research: Fetească regală, Fetească albă, Italian riesling and Furmint grafted on the rootstock Berlandieri x Riparia Kobber 5 BB and cultivated in the area of Șimleul Silvaniei (47°05' North, 47°35' East), Satu Mare county, NW Romania. Grape samples was collected in 2013 at full maturity and 10 kg of grapes/variety were collected from 10 vines/repetition. Three repetitions/variety were used, placed in randomized blocks. The grapes were harvested from the middle, top and lower, of each vine, grapes exposed to the sun, but also from shaded, thus obtaining a homogeneous sample [35]. After sampling, the samples were placed in sealable plastic bags, they were numbered and shipped as soon as possible to the laboratory. The grape samples was pressed with the laboratory press (manually) and the must was obtained, followed by the process of microvinification which resulted in the samples of wine. In order to characterize the areas of Șimleul Silvaniei center for the Silvania vineyard meteorological data from the National Meteorological Agency has been used. Based on their specific formulas, ecoclimatic indicators were determined, important for the growth and the fruition of vines, such as global thermal balance (Σtog); active thermal balance (Σtoa); useful thermal balance (Σtou); thermal coefficient (Ct); annual and monthly rainfall amount; amount of hours of sunshine (Σir) and real sunburn coefficient (Ci). To get a wider picture on how climatic factors influence the growth and fruition of vines, the heliothermic index (HI), hydrothermal coefficient (CH) and bioclimatic index (Ibcv) were calculated [36]. Statistical analyses was performed using the statistical software package SPSS (version 23.0; SPSS Inc., Chicago, IL., USA). The data were expressed as mean ± standard deviation (SD) of three replications foe each sample analyzed. In order, for determination the significance differences among values, analysis of variance (ANOVA) and DUNCAN multiple range test (MRT) was performed. Pearson ̍s corelation was done using version 23.0 of SPSS (SPSS Inc. Chicago, IL., USA). 3. Results and discussion Analysis of the main climate data. Global warming has caused a disruption in the natural evolution of climatic conditions in the vineyards ecosystem, therefore summers have become extremely dry and autumns have become cold, wet, or warmer. As an indicatior of the vocation of a vineyard region, but also for establish the direction of production, the thermal balance and the amount of temperature degrees and have an absolute importance. The length of the vegetation period is within the normal cultivation limits of vines, over 170 days. In all three years studied can be seen that the length of the vedetation period has exceeded this limit: 196 (2013); 193 (2014) and 194 (2015). The thermal balance with the highest Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava Volume XV, Issue 1 – 2016 Florin-Dumitru BORA, Alina DONICI, Oana-Mihaela RIPANU, Compositional quality assessment of wines produced in Silvaniei vine growing center of Șimleul Silvaniei, 2013- 2015 harvest, Food and Environment Safety, Volume XV, Issue 1 – 2016, pag. 84 - 94 87 values was recorded in 2013, the global thermal balance (∑t0g) 3683, the active thermal balance (∑t0a) 3394 and the active useful thermal balance (∑t0u) 1549, the opposite with the thermal balance which has the lowest values was recorded in 2014, the global thermal balance (∑t0g) 3652, the active thermal balance (∑t0a) 3287 and the active useful thermal balance (∑t0u) 1538. We can see that from this point of view the years 2013 and 2014 are extremes of this research, while 2015 shows average values compared whit 2013 and 2014 (Table 1). To appreciate the thermal resource and for interpreting the interaction of climatic factors from a vineyard area, is calculated the thermal coefficient (Ct). Given that 2013 was the warmest year of all, the highest thermal coefficient (18.1 (Ct) (Table 1) was registered. When assessing the favorability of sun light which is used in viticulture, the following parameters are taken into consideration: insolation (sun shining) potential and actual (real (∑ir)) and coefficient of insolation (Ci). The highest values of insolation were recorded in 2013 (1594 (∑ir)) and (7.81 (Ci)), followed by the values obtained in 2015 (1563 (∑ir)) and (7.69 (Ci)), whereas the lowest ones were recorded in 2014 (1498 (∑ir)) and (7.53 (Ci)) (Table 1). Precipitation is expressed in mm height of the layer of water, respectively l/m2. The amount of rainfall is the average of daily values of calendar year (∑pp). Coefficient of precipitation (Cp) is the ration between the amount of precipitation and the number of days. To establish correlations between grape production and precipitation, it is recommended to consider wine growing in on year. The highest values of precipitations was recorded in 2014 (536.9 (∑pp); 1.83 (Cp)), followed by 2015 (521.9 (∑pp); 1.79 (Cp)), the lowest values of precipitation was recorded in 2013 (489.6 (∑pp); 1.72 (Cp)) (Table 1). In most centers, vineyards, not exceeding 550 mm precipitation annually (∑pp) and in four of them do not reach even 500 mm. This suggests that vine growth and fructification, does not need much water and that irrigation would be unnecessary. This view may be supported by the negative influence of abundant precipitations in areas with moderate temperatures on product quality wine. Scientific research shows that vines have need more water than the quantity of precipitation infiltrates in the soil (Table 1). In nature, ecoclimatic factors (temperature, insolation and precipitation) do not act independently, but in a complex connection. The values of real heliothermic index (IHr) it is between values 1 and 5. It is considered optimal for vineyard when values of real heliothermic index (IHr) exceed 2.6. In Romania real heliothermic index (IHr) has values between 1.35 and 2.70 [37]. From this point of view values of real heliothermic index (IHr) are between 1.75 (2013), 1.56 (2014) and 1.69 (2014) (Table 1). Hydrothermal coefficient (CH) it shows how vines are satisfied in terms of water in a certain temperature regime. Express the degree of suitability for a particular year. May have values between 0.3-3.4 but normal value for our country is between 0.5-2.5 [38]. Hydrothermal coefficient (CH) values are between 1.35 (2013), 1.48 (2014) and 1.41 (2015). It can be seen on hydrothermal coefficient (CH), that year with most precipitations is 2014 (1.48 (CH)) (Table 1). Bioclimatic index (Ibcv) and express the interaction between temperature, insolation and humidity. It indicated the possibility of an area for one or the other directions production of vine. Bioclimatic index (Ibcv) has values between 8.3 (2013), 7.6 (2014) and 8.1 (2015) (Table 1). The ecoclimatic conditions from Șimleul Silvaniei vine growing revealed the exceptional character Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava Volume XV, Issue 1 – 2016 Florin-Dumitru BORA, Alina DONICI, Oana-Mihaela RIPANU, Compositional quality assessment of wines produced in Silvaniei vine growing center of Șimleul Silvaniei, 2013- 2015 harvest, Food and Environment Safety, Volume XV, Issue 1 – 2016, pag. 84 - 94 88 of this area and nature of wine from din vineyard present in large variety of wine produced in the area studied. Table 1 Climate data from Șimleul Silvaniei area in 2012-2014 Area Year Studies elements Specific Optimal condions for cultivation of vines Average vales Extreme limits Min. Max. Șimleul Silvaniei 2013 The vegetation period days 196 191 199 150-170 Thermal balance Global (∑t0g) 3683 3456 3731 2700-3600 Active (∑t0a) 3394 3305 3697 2600-3500 Useful (∑t0u) 1549 1541 1561 1000-1700 Thermal coefficient (Ct) 18.1 17.3 19.2 16-19 Insolation (hours) Real (∑ir) 1594 1456 1661 1200-1600 Coefficient of insolation (Ci) 7.81 6.84 8.31 7-9 hours Precipitations (mm) Total annual (∑pp) 489.6 459.4 549.3 500-700 Coefficient of precipitation (Cp) 1.72 1.36 2.01 0.9-2.7 The interaction of climatic factors Real heliothermic Index (IHr) 1.75 1.05 2.31 1.35-2.70 Hydrothermal coefficient (CH) 1.35 1.25 1.70 0.6-1.8 Bioclimatic index (Ibcv) 8.3 7.9 8.9 4-15 2014 The vegetation period days 193 189 196 150-170 Thermal balance Global (∑t0g) 3652 3369 3697 2700-3600 Active (∑t0a) 3287 3219 3654 2600-3500 Useful (∑t0u) 1538 1531 1594 1000-1700 Thermal coefficient (Ct) 17.6 17.0 18.2 16-19 Insolation (hours) Real (∑ir) 1498 1420 1643 1200-1600 Coefficient of insolation (Ci) 7.53 7.59 8.01 7-9 hours Precipitations (mm) Total annual (∑pp) 536.9 521.9 578.6 500-700 Coefficient of precipitation (Cp) 1.83 1.52 1.98 0.9-2.7 The interaction of climatic factors Real heliothermic Index (IHr) 1.56 1.09 2.23 1.35-2.70 Hydrothermal coefficient (CH) 1.48 1.12 1.53 0.6-1.8 Bioclimatic index (Ibcv) 7.6 6.9 8.1 4-15 2015 The vegetation period days 194 191 195 150-170 Thermal balance Global (∑t0g) 3676 3484 3869 2700-3600 Active (∑t0a) 3321 3532 3846 2600-3500 Useful (∑t0u) 1551 1493 1676 1000-1700 Thermal coefficient (Ct) 16.9 15.3 19.0 16-19 Insolation (hours) Real (∑ir) 1563 1395 1569 1200-1600 Coefficient of insolation (Ci) 7.69 7.53 7.96 7-9 hours Precipitations (mm) Total annual (∑pp) 521.9 512.1 568.3 500-700 Coefficient of precipitation (Cp) 1.80 1.70 1.99 0.9-2.7 The interaction of climatic factors Real heliothermic Index (IHr) 1.69 1.51 2.06 1.35-2.70 Hydrothermal coefficient (CH) 1.41 1.36 1.82 0.6-1.8 Bioclimatic index (Ibcv) 8.1 8.0 8.4 4-15 Analysis of the main qualitative indicators of grapes. The content in sugar of the grapes it was between values of 202.28±2.98 (2013) (g/L) and 201.32±1.59 Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava Volume XV, Issue 1 – 2016 Florin-Dumitru BORA, Alina DONICI, Oana-Mihaela RIPANU, Compositional quality assessment of wines produced in Silvaniei vine growing center of Șimleul Silvaniei, 2013- 2015 harvest, Food and Environment Safety, Volume XV, Issue 1 – 2016, pag. 84 - 94 89 (2015) (g/L) obtained by variety F.a. the opposite is variety F.r. 179.72±2.46 (2014) (g/L) and F.m. 185.72±5.59 (2014) (g/L). We can see that the accumulation of sugar in this case was influenced by factor Years (F=11.711, p ≤ 0.000) and Variety (F=20.640, p ≤ 0.000). Titratable acidity expressed in g/L (C4H4O6) has the following values: the highest values was registered to F.m variety (9.34±0.08 (g/L) 2013) and (9.39±0.03 (g/L) 2014), the lowest values was registered to F.a. (8.70±0.04 (g/L) 2013) and (8.68±0.04 (g/l) 2015). Acidity expressed in g/L (H2SO4) in this case it was influenced by factor Years (F=64.777, p ≤ 0.000) and Variety (F=11.803, p ≤ 0.000) and the higest values was obtained to F.m. (4.70±0.09 g/l H2SO4 (2014)). Values of pH it was included in the normal limits for the variety analyzed. Mass of 100 gains had values between 134.39±1.47 (g) (2015) and 182.06±5.98 (g) (2014) (Table 2). Table 2 The main features of the composition of grapes Area Va - riet y Years Weight of 100 grains (g) Sugar (g/L) Titratable acidity (g/L C4H4O6) Acidity H2SO4 (g/L) pH Ș.S. 2013 174.75±4.26 c α 191.72±2.46 cde α 9.14±0.04 b α 4.59±0.15 ab α 3.22±0.05 bcd β F.r. 2014 182.06±5.98 a α 179.70±2.45 f β 9.22±0.05 b α 4.58±0.11 ab α 3.92±0.24 a α 2015 181.60±1.75 ab α 187.68±3.45 de α 9.18±0.02 b α 4.43±0.05 c α 3.84±0.10 a α 2013 129.32±2.19 f α 202.28±2.98 a α 8.70±0.04 e β 4.28±0.04 c β 3.12±0.03 d β F.a. 2014 130.16±1.96 f α 196.27±5.78 abc α 9.05±0.06 c α 4.56±0.07 b α 3.21±0.04 bcd α 2015 129.91±1.39 f α 201.32±1.59 a α 8.68±0.04 e β 4.21±0.02 c β 3.19±0.02 cd α 2013 134.63±5.02 ef α 193.21±4.77 bcde β 9.17±0.01 b α 4.55±0.03 b α 3.42±0.02 b β R.i. 2014 140.84±4.97 e α 190.43±0.84 cde β 9.17±0.02 b α 4.54±0.06 b α 3.92±0.24 a α 2015 134.39±1.47 ef α 199.87±1.39 ab α 8.79±0.05 d β 4.25±0.04 c β 3.84±0.10 a α 2013 167.97±1.47 d α 187.92±7.46 de α 9.34±0.08 a α 4.67±0.05 ab α 3.39±0.03 bc α F.m . 2014 169.67±4.23 cd α 185.72±5.59 f α 9.39±0.03 a α 4.70±0.09 a α 3.27±0.03 bcd β 2015 175.39±5.14 bc α 193.41±3.03 bcd α 9.19±0.02 b β 4.27±0.05 c β 3.25±0.04 bcd β F (Fisher Factor) 109.531 8.615 87.231 17.268 24.372 Sig. p ≤ 0.000 p ≤ 0.000 p ≤ 0.000 p ≤ 0.000 p ≤ 0.000 Year F1 4.270 11.711 96.520 64.777 23.882 Sig. * *** *** *** *** Variety F1 395.055 20.640 211.922 11.803 53.009 Sig. *** *** *** *** *** Years x Variety F1 1.856 1.571 21.790 4.164 10.217 Sig. ns ns *** ** *** F.r. = Fetească regală; F.a. = Fetească albă; R.i. = Italian riesling; F.m. = Furmint; Ș.S. = Șimleul Silvaniei F1 = Fisher Factor Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava Volume XV, Issue 1 – 2016 Florin-Dumitru BORA, Alina DONICI, Oana-Mihaela RIPANU, Compositional quality assessment of wines produced in Silvaniei vine growing center of Șimleul Silvaniei, 2013- 2015 harvest, Food and Environment Safety, Volume XV, Issue 1 – 2016, pag. 84 - 94 90 Analysis of the main qualitative indicators of white wine. The reducing sugar (g/L) was very significantly influenced by variety factor (F=12.952, p ≤ 0.000), the interaction the year x variety had a distinctly significant influence (F=4.595, p = 0.003), but the year factor had not influenced this character. The highest values were registered to F.a. variety (2.63±0.17 (g/L) 2015) and the lowest values were registered to F.m. (1.70±0.17 (g/L) 2015). The highest content of total dry extract (g/L) was recorded in wines from R.i. variety (27.73±1.29 (g/L) 2013); (25.66±1.92 (g/L) 2014) and F.a. variety (25.84±1.48 (g/L) 2013) this variants are equal in statiscal terms. The lowest content of total dry extract was recorded to wine obtained from F.m. (19.32±1.88 (g/L) 2013; 19.42±1.00 (g/L) 2014 and 19.80±0.75 (g/L) 2015). The differences between variants were statistically assured (F=12.442, p ≤ 0.000). The biggest influence on the non-reducing extract content was given by variety factor (F=50.244, p ≤ 0.000), followed by year factor (F=6.92, p = 0.004) and interaction of factors years x variety (F=2.677, p = 0.039), this had a distinctly significant influence on this character. The highest content of non-reducing extract was recorded in wine obtained from R.i. variety (26.62±0.43 (g/L) 2013 (Table 3). Table 3 The main features of the composition of white wine Are a Vari ety Years Reducing sugars (g/L) Total dry extract (g/L) Non-reducing extract (g/L) Total acidity (g/L C4H4O6) Volatile acidity (g/L CH3COOH) Ș.S. 2013 1.94±0.08 de α 22.75±0.84 bc α 19.70±0.78 d α 7.65±0.11 a α 0.45±0.02 cde α F.r. 2014 2.15±0.19 bcd α 21.47±0.93 bcd αβ 20.58±0.58 cd α 7.53±0.10 ab αβ 0.50±0.03 abcd α 2015 2.08±0.08 d α 20.48±0.91 cd β 19.91±1.18 d α 7.38±0.06 b β 0.52±0.09 ab α 2013 2.48±0.43 ab α 25.84±1.48 a α 24.83±0.31 b α 7.30±0.15 bc αβ 0.41±0.02 ef α F.a. 2014 2.12±0.11 cd α 21.35±1.09 bcd β 23.78±0.32 b α 7.11±0.05 cd β 0.46±0.03 bcde α 2015 2.63±0.17 a α 23.30±1.72 b αβ 24.31±1.83 b α 7.35±0.06 b α 0.44±0.03 de α 2013 2.46±0.13 abc α 27.73±1.29 a α 26.62±0.46 a α 6.92±0.12 de α 0.53±0.03 a α R.i. 2014 2.14±0.05 bcd α 25.66±1.92 a α 25.48±0.88 ab α 6.89±0.05 de α 0.57±0.04 a α 2015 2.50±0.30 ab α 21.86±1.63 bcd β 24.42±1.91 b α 7.01±0.03 de α 0.51±0.04 abc α 2013 1.99±0.13 de α 19.32±1.88 d α 24.57±0.92 b α 6.61±0.12 f α 0.39±0.02 ef α F.m. 2014 2.16±0.03 bcd α 19.42±1.00 d α 21.86±0.68 c β 6.82±0.15 ef α 0.37±0.04 f α 2015 1.70±0.17 e β 19.80±0.75 d α 21.10±0.48 cd β 6.61±0.31 f α 0.36±0.03 f α F (Fisher Factor) 6.168 12.442 16.421 21.321 10.140 Sig. p ≤ 0.000 p ≤ 0.000 p ≤ 0.000 p ≤ 0.000 p ≤ 0.000 Yea rs F1 0.709 11.712 6.920 0.237 1.631 Sig. ns *** ** ns ns Vari ety F1 12.952 28.771 50.244 71.752 32.981 Sig. *** *** *** *** *** Yea r x Vari ety F1 4.595 4.521 2.677 3.138 1.556 Sig. ** ** * * ns F.r. = Fetească regală; F.a. = Fetească albă; R.i. = Italian riesling; F.m. = Furmint; Ș.S. = Șimleul Silvaniei F1 = Fisher Factor Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava Volume XV, Issue 1 – 2016 Florin-Dumitru BORA, Alina DONICI, Oana-Mihaela RIPANU, Compositional quality assessment of wines produced in Silvaniei vine growing center of Șimleul Silvaniei, 2013- 2015 harvest, Food and Environment Safety, Volume XV, Issue 1 – 2016, pag. 84 - 94 91 The total acidity (g/L) C4H4O6 and volatile acidity (g/L) CH3COOH recorde very significant differences between variants total acidity (g/L) C4H4O6 (F=21.321, p ≤ 0.000) and volatile acidity (g/L) CH3COOH (F=10.140, p ≤ 0.000). In both cases the factor who influencing most was the variety (F=71.752, p ≤ 0.000 total acidity (g/L) C4H4O6) and (F=32.981, p ≤ 0.000 volatile acidity (g/L) CH3COOH). The highest content was recorded in F.r. (7.65±0.11 (g/L) 2013 total acidity C4H4O6) and R.i. (0.53±0.03 (g/L) 2013; (0.57±0.04 (g/L) 2014 volatile acidity CH3COOH) (Table 3). Pearson correlation coeficients of composition of grapes and qualitative characteristics of white wine. To reveal if the composition of the wine are influenced by the composition of grape, in this sense we have performed Person correlation between composition of grapes (weight of 100 grains, sugar, titratable acidity, acidity and pH) and qualitative characteristics of wine (reducing sugars, total dry extract, non-reducing extract, total acidity and volatile acidity). Values greater than 0.5 represent a strong correlation between variables, a positive correlation means that, when a variable increases, correlated variables increase also, while a negative correlation means an increase in the primary variable causes a decrease in the correlated variables. Fig. 1. Pearson correlation coeficients of composition of grapes and qualitative characteristics of white wine 200190180 9,3 9,0 8,7 200190180 4,8 4,5 4,2 9,39,08,7 4,8 4,5 4,2 180160140 2,8 2,4 2,0 9,39,08,7 2,8 2,4 2,0 180160140 30 25 20 200190180 30 25 20 180160140 25,0 22,5 20,0 200190180 25,0 22,5 20,0 9,39,08,7 25,0 22,5 20,0 200190180 25,0 22,5 20,0 4,03,53,0 0,5 0,4 0,3 Titratabile acidity *Sugar Acidity *Sugar Acidity *Titratabile acidity Reducing sugars*Weight of 100 grains Reducing suga rs*Titrata bile acidity Total dry ex tract*Weight of 100 gra ins Total dry ex tract*Sugar Non-reducing ex tract*Weight of 100 gra ins Non-reducing ex tract*Sugar Non-reducing ex tra ct*Titratabile acidity Non-reducing ex tract*Sugar Volatile Acidity *pH Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava Volume XV, Issue 1 – 2016 Florin-Dumitru BORA, Alina DONICI, Oana-Mihaela RIPANU, Compositional quality assessment of wines produced in Silvaniei vine growing center of Șimleul Silvaniei, 2013- 2015 harvest, Food and Environment Safety, Volume XV, Issue 1 – 2016, pag. 84 - 94 92 They have obtained a large number a string relationships between the qualitative characteristics of wine and composition of grapes: titratabile acidity & sugar (- 0.835**); acidity & sugar (-0.821**); acidity & titratabile acidity (0.715*); reducing sugars & weight of 100 grains (- 0.526*); reducing sugars & titratabile acidity (-0511*); total dry extract & weight of 100 grains (-0.666*); total dry extract & sugar (0.529*); non-reducing extract & weight of 100 grains (-0.874**); non- reducing extract & sugar (0.559*); non- reducing extract & titratabile acidity (- 0.641); non-reducing extract & sugar (0.698*) and volatile acidity & pH (0.673*). 4. Conclusion The ecoclimatic conditions from Silvaniei vine growing revealed the exceptional character of this area and nature of authenticity of wine from vineyard present in large variety of wine produced in the area studied. Regarding qualitative assessment of varieties taken in testing, based on the results it can be observed that the varieties have a good suitability in the area studied and quality determinations show particular characteristics but also influence of the ecoclimatic and ecopedologic on wine quality. The quality of wine obtained for F.r., F.a., R.i. and F.m. in years 2013, 2014 and 2015 in Șimleul Silvaniei center, was particulary influenced by the balance between alcoholic strength, acidity and residual sugar. In the conditions of Silvaniei vineyard, at the Șimleul Silvaniei center can be obtained wines fresness and flavour, giving it a speial personality that is appreciated by connoisseurs and casual consumers. 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